Yakitori is a Japanese dish made with chicken as the main ingredient. Yakitori is a type of Japanese food in which chicken is sliced and skewered on thin bamboo skewers, dipped in soy sauce, sugar, and cooking wine, and grilled over a fire. Chicken or pork offal is also used as an ingredient, but it is traditionally called yakitori, and many people enjoy it as a drink.

In the Edo period of the 17th century, when the Shogunate ban on eating beef and chicken had not yet been lifted, eating chicken was tantamount to stealing, so chicken became a high-class food at that time. As for the grilling method, it is very simple: four pieces of chicken are skewered on a small bamboo skewer, and if you like the flavor of scallions, you can also add two pieces of scallions between the meat. Then according to personal preference coated with sweet soy sauce or sprinkled with salt, with charcoal fire front and back of the grill for a few minutes, smoke surrounded by the flavor of the four, naturally, it is also a finger-licking.

Yakitori had its heyday in the Showa 30s, when American meat chickens were popularized in Japan, and chicken became less upscale, and yakitori came into its full swing as yakitori thigh kebabs, yakitori breast kebabs, and yakitori meatballs became affordable for the common man. And then, as time progressed, yakitori restaurants in Japan exploded.

Unlike Chinese barbecue, Japanese yakitori is all about the flavor of the ingredients, with only the simplest of seasonings. It is also because of this simple way of cooking and seasoning that yakitori requires a high level of freshness in its ingredients. In general, the more sophisticated yakitori houses use fresh ingredients that are slaughtered on the same day, while supplies last.

Ground chicken and ming shank chicken are the ingredients used in Japanese yakitori. High-end Japanese yakitori stores use a lot of ground chicken, as Japan's native species, similar to China's walk chicken, never captive way, to free-range and breeding days to more than 80 days, so that a chicken, naturally, is not firewood meat and a unique flavor.